Gelatinization and retrogradation of native starch from cherimoya fruit during ripening, using differential scanning calorimetry

Goñi, Oscar; Escribano, M. Isabel; Merodio, Carmen

doi:10.1016/j.lwt.2007.03.009

Cited by 20 publications

(17 citation statements)

References 26 publications

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“…To quantify starch some references use a total starch quantification kit according to the American Association of Cereal Chemists (AACC) [58], or the methodology of Association of Official Agricultural Chemists (AOAC) [59] or those validated and available in literature [60].…”

Section: Non-conventional Sourcesmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

157

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Section: Non-conventional Sourcesmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

157

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“…Starch gelatinization is affected by the degree of crystallinity, amylose/amylopectin ratio, molecular mass, granule architecture and amylose-lipid complexes. Goni et al (2008) have reported gelatinization peak temperatures of 63.7-65.2°C and enthalpies of 14.8-15.9 J/g for cherimoya fruit starch during ripening. Fuke and Matsuoka (1984) reported a gelatinization temperature of 72°C for kiwi starch while Kwok et al (2006) reported gelation temperatures for varieties of passion fruit (yellow, 58.5-67.0°C; purple, 58.5-66.5°C).…”

Section: Granule Size Distribution Morphology and Gelatinization Promentioning

confidence: 99%

“…Starches from roots/tubers (Nwokocha, Aviara, Senan, & Williams, 2009;O'Hair, 1990;Peroni & Rocha, 2006;Tetchi, Rolland-Sabate, N'guessan Amani, & Colonna, 2007) and seeds/grains (Baik & Jackowski, 2004;Lorenz, 1976) have been extensively studied and have application in processed food products. The search for novel starches has resulted in recent focus on fruit starches (Adewusi, Udio, & Osuntogun, 1995;Fuke & Matsuoka, 1984;Goni, Escribano, & Meridio, 2008;Harshe & Bhagwat, 2006;Kayisu, Hood, & van Soest, 1981;Ketiku, 1973;Kwok et al, 2006;Loos, Hood, & Graham, 1981).…”

Section: Introductionmentioning

confidence: 99%

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New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

Nwokocha

Williams

2009

Carbohydrate Polymers

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“…Starches from fruit (1,2), roots/tubers (3,4), and seeds/grains (5,6) have been studied extensively for their application in processed foods. Food industry needs have become more complex with processing of more elaborate dishes; this is forcing the starch sector to search for new products to meet new consumer and processor market demands (7).…”

Section: Introductionmentioning

confidence: 99%